We’re going again to fundamentals with this white pizza. Which means no cream sauce, no béchamel simply plain cheese. Cheese is the right base for a white pizza. We like to hold issues easy…
White Pizza Elements
1 – Pizza Dough (our 3 day dough rocks)
1 oz. grated parmesan reggiano
2 oz. complete milk mozzarella hand torn
2 oz. grated low moisture mozzarella
olive oil
Instructions
1. Preheat your oven to 500 F along with your Baking Metal on the highest rack.
2. Stretch or roll out your dough right into a 12 inch spherical. Swap your oven to broil.
3. Drizzle just a little olive oil over the dough. Scatter each mozzarella’s and parmesan reggiano in a fair layer all the best way to the rim. Fastidiously launch onto your Baking Metal.
4. Broil for two minutes, open oven and rotate pizza. Swap oven bake to bake. Proceed cooking for two minutes or till desired doneness. Take away.
5. Slice and share with your mates.
We’re going again to fundamentals with this white pizza. Which means no cream sauce, no béchamel simply plain cheese. Cheese is the right base for a white pizza. We like to hold issues easy…
White Pizza Elements
1 – Pizza Dough (our 3 day dough rocks)
1 oz. grated parmesan reggiano
2 oz. complete milk mozzarella hand torn
2 oz. grated low moisture mozzarella
olive oil
Instructions
1. Preheat your oven to 500 F along with your Baking Metal on the highest rack.
2. Stretch or roll out your dough right into a 12 inch spherical. Swap your oven to broil.
3. Drizzle just a little olive oil over the dough. Scatter each mozzarella’s and parmesan reggiano in a fair layer all the best way to the rim. Fastidiously launch onto your Baking Metal.
4. Broil for two minutes, open oven and rotate pizza. Swap oven bake to bake. Proceed cooking for two minutes or till desired doneness. Take away.
5. Slice and share with your mates.
